DIRECTIONS

• 1. Heat 1 tablespoon oil in a large saucepan over medium heat.
• 2. Saute white onion until it becomes soft.
• 3. Put butter, lemon juice, ginger-garlic paste, garam masala (1 teaspoon), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
• 4. Add tomato puree to the mixture.
• 5. Cook it for 2 minutes while stirring frequently.
• 6. Add cream and yoghurt into the same pan and mix them well.
• 7. Reduce heat to low and cook sauce for 10 minutes. Now add salt, black pepper and cayenne into the mixture.
• 8. Remove the pan from heat and set aside.
• 9. Heat oil (1tablespoon) in a large heavy frying pan over medium heat. Add chicken pieces until it gets slightly brown (for about 10 minutes).
• 10. Reduce the heat and season the chicken with garam masala 1 teaspoon and red chili powder.
• 11. Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
• 12. Now pour the rest of the sauce into the chicken. Mix corn flour and water well.
• 13. Put this mixture into the chicken. Cook chicken for 5-10 minutes, or until thickened.